Recipe Book

Leave the dough to rise in a warm place
until it is about double the size.
Then weigh out into three equally sized
pieces of dough and shape each one into
a rope. Plait the three ropes together.
Then cover and leave to rise for another
half an hour. Coat the surface of the plait
with a mixture of egg yolk and milk and
then put in the oven.
– Time in the oven: 50 minutes
– Oven level: 3
CASSEROLES/GRATINS
Lasagne with ham
For 2 —3 people
Ingredients:
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 300 g peeled, diced tomatoes (tinned
tomatoes)
• 300 g mushrooms, cut into slices
• 1 tsp dried herbs, e.g. oregano or
thyme
•salt
• freshly ground black pepper
• 200 g cooked ham, cut into strips
• 300 g fresh or precooked lasagne
sheets
• 250 crème fraîche
• 50 g grated Parmesan
• butter for the dish
Method:
Heat the olive oil in a pan. Sauté the
mushrooms and onion. Add the diced to-
matoes, season with the herbs and cook
for approximately 5 minutes. Season the
sauce to taste with salt and pepper.
Butter a baking dish. Cover the base with
a layer of lasagne sheets. Create alternat-
ing layers of tomato sauce, strips of ham,
crème fraîche, Parmesan and lasagne
sheets. Finish with Parmesan.
– Time in the oven: 22 minutes
– Oven level: 1
Stuffed Canneloni
As a starter for 4 people.
As a main course for 2 people.
Ingredients:
• 1 onion, finely chopped
• 1 tsp margarine
• 1 clove of garlic
• 1 packet of frozen leaf spinach (300g)
• 100 g grated cheese
• 1 tin tomatoes (400g)
• 10 cannelloni tubes (uncooked)
• instant stock mix
•salt
• white pepper
•oregano
•paprica
•nutmeg
Method:
Sauté the onions in margarine in a pan.
Add the frozen spinach and stir occasion-
ally as the spinach melts. Continue cook-
ing for approximately 5 minutes, season
with 50 g grated cheese, white pepper, in-
stant stock mix, crushed garlic clove and
nutmeg. Bring to the boil and cook for 3-4
minutes. Fill the cannelloni with the mix-
ture.
To make the tomato base, pour the con-
tents of the tin into a long baking dish,
crush the tomatoes using a fork, and sea-
son with salt, white pepper, oregano and
paprika.
Position the stuffed cannelloni on the to-
mato base and sprinkle with the remain-
ing cheese.
– Time in the oven: 27 minutes
– Oven level: 2
Potato Gratin
Ingredients:
• 750 – 800 g potatoes (= approx. 700g
peeled potatoes)
• 200 ml milk
• 50 ml white wine
• 100 ml cream
•salt
• pepper
•nutmeg
• 80 – 100 g grated cheese (Gruyere and
Sbrinz)
• approx. 20 g butter
• 1 clove of garlic
Peel the potatoes and cut into 2 – 3 mm
slices.
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